Directions

PUT FRYER IN A STOCK POT AND COVER WITH THE 10 CUPS OF WATER. ADD SALT, PEPPER AND BUTTER TO THE CHICKEN AND WATER MIXTURE. BRING STOCK TO A BOIL. COVER WITH LID AND CUT TEMPERATURE DOWN TO MEDIUM TO MEDIUM LOW. COOK AT A SLOW BOIL FOR 45 MINUTES TO 1 HOUR OR UNTIL CHICKEN IS TENDER AND FORK CAN BE INSERTED IN MEAT EASILY. TAKE CHICKEN PIECES OUT OF THE BROTH TO COOL. MEASURE OUT 13 CUPS OF BROTH AND POUR BROTH THROUGH COLLANDER INTO A 5-QUART LODGE CAST IRON POT. (IF CHICKEN IS BOILED TOO QUICKLY, IT WILL EVAPORATE BROTH AND CANNED BROTH WILL HAVE TO BE ADDED TO MAKE UP THE BROTH NEEDED TO COOK THE RICE. RESEASONING MAY BE NECESSARY IF THIS HAPPENS). YOUR BROTH WILL FILL THE LODGE POT TO ABOUT ¾ FULL WITH BROTH.HEAT BROTH TO A BOIL. ADD 2 ½ CUPS OF MAHATMA LONG GRAIN RICE TO THE BOILING BROTH MIXTURE. KEEP AT A STEADY, SLOW BOIL ON MEDIUM TO MEDIUM LOW HEAT. STIR AFTER POURING IN THE RICE AND PERIODICALLY EVERY 5 MINUTES FOR 20 MINUTES. DO NOT COVER THE RICE WHILE COOKING. WHILE RICE IS COOKING, DEBONE AND CUT UP CHICKEN AND SET ASIDE. AFTER TWENTY MINUTES, SAMPLE A KERNEL OF RICE. SHOULD BE DONE AND NOT CRUNCHY. DO NOT OVERCOOK. IT WILL CONTINUE TO COOK IN THE HOT CAST IRON POT AFTER TAKING IT OFF THE HEAT. TAKE POT OFF OF HEAT. ADD THE DEBONED CHICKEN. STIR TOGETHER. MIXTURE WILL LOOK SOUPY. LET SIT TEN MINUTES STIRRING PERIODICALLY. IT WILL DRY OUT. ENJOY.

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